4 veal scallopini
2 artichoke hearts, quartered
1/2 c. slivered mushrooms
1/2 tsp. chopped shallots
Pinch ground sage
1 oz. light salt butter
2 oz. white wine
4 oz. chicken stock
2 oz. vegetable oil
1 tsp. chopped parsley
Salt
White pepper

Heat vegetable oil in saute pan. Lightly flour veal; put into hot pan and turn and remove. Drain grease. Add butter, shallots, mushrooms, artichoke heart, sage and simmer 1 minute.

Carefully add white wine and simmer 1 minute. Add chicken stock and veal and simmer 1 minute on low heat. Add salt and pepper to taste. Add parsley and serve. Serves 1.